levulinic acid

Full Material List
4-oxopentanoic acid

Identifiers

FEMA 2627
CAS 123-76-2
EINECS 204-649-2
Synonyms
  • acetopropionic acid
  • 3- acetyl propionic acid
  • beta- acetyl propionic acid
  • 3- acetyl propionsaeure
  • 3- acetylpropionic acid
  • b- acetylpropionic acid
  • 3- acetylpropionsaeure
  • acidum laevulinicum
  • antithermin
  • 3-keto butane-1-carboxylic acid
  • laevulic acid
  • laevulinic acid
  • levulic acid
  • levulinic acid natural
  • 4-keto pentanoic acid
  • 4-oxo pentanoic acid
  • gamma-oxo pentanoic acid
  • pentanoic acid, 4-oxo-
  • propionic acid, 3-acetyl-
  • 4-keto valeric acid
  • 4-oxo valeric acid
  • g-keto valeric acid
  • gamma-keto valeric acid
  • valeric acid, 4-oxo-
JECFA Food Flavoring 606
JECFA Food Additive N/A
DG SANTE Food Flavourings 08.023 4-oxovaleric acid
DG SANTE Food Contact Materials 4-oxovaleric acid
FDA UNII RYX5QG61EI
CoE Number 23
XlogP3-AA -0.50 (est)
Molecular Weight 116.11636
Molecular Formula C5 H8 O3

Organoleptic

Organoleptic Notes
  • 1. Odor Type: caramellic Odor Strength:medium
  • Substantivity:400 hour(s) at 20.00 %
  • sweet caramellic acidic buttery
  • Odor Description:at 100.00 %. sweet caramel acidic acetoin butteryLuebke, William tgsc, (1982)
  • Odor sample from: Sigma-Aldrich
  • sweet guaiacol creamy acidic vanilla
  • Odor Description:Sweet, guaiacol-like, creamy, acidic and slight vanillin-likeMosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor caramellic
sweet, caramellic, acidic, buttery, guaiacol, creamy, vanilla
Flavor acidic
acidic, sweet, creamy, dairy,

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Properties

Food Chemicals Codex Listed No
Appearance yellow to brown clear liquid (est)
Assay 97.00 to 100.00
Specific Gravity 1.13800 to 1.14800 @ 25.00 °C.
Lbs/Gal (est) 9.469 to 9.553
Refractive Index 1.43500 to 1.44500 @ 20.00 °C.
Melting Point 30.00 to 33.00 °C. @ 760.00 mm Hg
Boiling Point 245.00 to 246.00 °C. @ 760.00 mm Hg
Flash Point 280.00 °F. TCC ( 137.78 °C. )
Acid Value N/A
Vapor Pressure 0.011000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) -0.49
Soluble In
  • alcohol
  • oils
  • water, 6.746e+005 mg/L @ 25 °C (est)
  • paraffin oil
Occurrence
  • bread wheat bread
  • papaya fruit
  • quince fruit
  • rice
  • sake